Food & Drink Magazine

Gluten-Free Pancakes

By Dotchi Latham @DotchiLatham

One of the hardest things about a gluten-free diet is missing those comfort foods that you eat on cold mornings, like pancakes. For the longest time I longed to have a pancake on a weekend morning, or make my kids pancakes on a snowy morning.

One day I started experimenting with pancake recipes and finally found a recipe that tastes like pancakes, at least to me.

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All you need to make Gluten-Free Pancakes is:

  • 4 eggs
  • 1-1/4 cup So Delicious Coconut Milk
  • up to 1 TBSP sugar (you can leave this out if you want. Depends how sweet you like your pancakes)
  • 1 Cup Sweet Rice Flour

To make the Gluten-Free Pancake mix:

  • Mix the eggs, coconut milk, and sugar in a medium sized bowl until well blended.
  • Add in Sweet Rice Flour and beat with a whisk until the batter is smooth. It is normal for it to be a little lumpy.

Cooking your Gluten-Free Pancakes:

On a skillet heated over medium heat, place a small pad of butter, and pour 1/2 cup of the batter mix into the skillet.

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Wait for bubbles to form on the batter. Here you can see a few bubbles starting to form. When plenty of bubbles have formed, flip it over. I usually check to make sure the underside is nicely browned before I start flipping.

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Here you can see the beautiful browned side. Let is cook in the skillet for about 2 minutes or until it is baked all the way through.

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I like to put a pad of butter on each (you can skip this too) and dip them in syrup, or you can smother them in syrup.

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Either way is just as delicious!

I had a friend come over and try them and photographed her eating them. Here she is devouring them!

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First she dipped them in syrup and checked them out.

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Then finally tried them and loved them so much, that I got this wonderful picture of her!

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Your welcome Lexii! Glad you loved them!

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GIRL! Swallow the food in your mouth before stuffing more in! At least they are tasty!

I hope you all enjoy them as much as we did!

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